FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Food Trivia Quizzes . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

Next Recipe >

You Are Here >>

 RECIPESSoups & StewsFruit & Vegetable Soups & Stews pg 1BEAN SOUPS >>> >  Chickpea Tomato Stew >

Sign up for FoodReference Weekly Newsletter
 


 

food125x125B

 

 



 

..BEAN SOUPS >>>.. ..Autumn Blend Soup.. ..Baked Bean Soup.. ..Bean and Macaroni Soup.. ..Black Bean, Fennel & Tomato Stew.. ..Black Bean Soup.. ..Black Bean Soup (1896).. ..Black Bean Soup with Lime.. ..Black Bean Soup with Rice.. ..Black Bean Soup with Rum.. ..Black Bean Soup, Vegetarian.. ..Chickpea Tomato Stew.. ..Chipotle Black Bean Soup.. ..Cranberry Bean Soup with Corn.. ..Cream Of Lima Bean Soup (1896).. ..Creole Rice And Bean Soup.. ..Cuban Heirloom Bean Soup.. ..Hearty Bean Soup.. ..Italian Bean & Cabbage Soup.. ..Lima Bean, Mushroom Barley.. ..Lima Bean & Spring Vegetable Soup.. ..Mango Bean Soup.. ..Mango Chili.. ..Red Beans And Rice.. ..Senate Bean Soup.. ..Three Bean Soup.. ..Tomato and Black Bean Soup.. ..Tortellini and Bean Soup.. ..Tuscan Bean Soup.. ..Tuscan Bean Soup with Rosemary.. ..Tuscan 5 Bean Soup with Pesto.. ..Tuscany Rice & Bean Soup.. ..Tuscan Style Stew.. ..White Bean Stew..

. Home . . Recipes . . About & Contact Info . . Links .
 

 

CHICKPEA TOMATO STEW

The Six O'Clock Scramble by Aviva Goldfarb

Our kids loved eating the chickpeas in this simple stew and declared it "Scramblicious." Serve it topped with sour cream over couscous or rice, passing warm pita bread on the side, or stuff it inside the pitas.
Prep + Cook = 25 minutes
6 servings



Ingredients
• 2 tablespoons olive oil
• 3 shallots, finely chopped (or substitute 1/2 onion and 2 cloves garlic, finely chopped)
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 can (15 ounces) chickpeas (also called garbanzos), drained
• 1 can (14 1/2 ounces) diced tomatoes
• 1 cup prepared pasta sauce or tomato sauce
• sour cream for serving
• handful of fresh mint and/or fresh oregano for garnish (optional)


Directions
In a medium to large skillet, heat the oil over medium heat. Add the shallots and saute them until they start to sizzle. Add the curry powder and cumin and cook the shallots, stirring, for 1 more minute. Add the chickpeas, tomatoes, and pasta sauce or tomato sauce and simmer the stew for about 10 minutes.

Serve it over couscous or rice, topped with a spoonful of sour cream and garnished with a sprinkle of fresh mint and/or oregano.


Nutritional Information per serving:
Calories 180
Total Fat 7g, 11%
Saturated Fat 1g, 5%
Cholesterol 0mg, 0%
Sodium 630mg, 26%
Total Carbohydrate 24g, 8%
Dietary Fiber 5g, 20%
Protein 6g
Sugar 8g


 

 

Please feel free to link to any pages of FoodReference.com from your website.


All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.